Confectionery Chocolate
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1 Confectionery Chocolate Table of use for frozen fruit solutions
2 and you You have a passion for taste and authenticity. The customer delight gives real meaning to your job. For you, manufacture outstanding fruit solutions. Frozen fruit and vegetable purees, concentrated preparation, coulis, whole fruit, our family-run company located in France have been sharing its expertise with you all over the world for more than 75 years. Our inimitably diverse and distinctive products, as well as our services, support your talent and efficiency, from the signature dish to the a la minute food preparation. This technical information and recipes ideas from Meilleurs Ouvriers de France will guide you in preparing your finest creations. Chefs Stéphane GLACIER Meilleur Ouvrier de France Pastry Chef in 2000 He obtained the title of Meilleur Ouvrier de France Pastry Chef in International consultant, he opened his own store Pâtisseries et Gourmandises in Colombes (France) in 2008 and is the author of several books for professionals, including Tartes, goûters et entremets published late 2010, featuring modern recipes in a boutique spirit. Ollivier CHRISTIEN Ollivier Christien, born in a family of restaurant managers, is known for his love of good food. After a career in the finest starred restaurants, he started his own pastry business and operated worldwide for our brand to train confectioners. He is currently working at Ferrandi School where he teaches international courses.
3 Chocolate molded sweets Bring the puree and the sugars to the boil. At 70 C, pour them over the chopped chocolate. At 34 C, add the butter and the alcohol* (optional). Pour into a frame at 28/30 C. fruit & vegetable puree White chocolate Butter Sorbitol Invert sugar Glucose Apricot Bergamot 100% Blood orange 100% Blood peach Chestnut & Vanilla Coconut Fruits of the sun Ginger Guava Lemon 100% Lemongrass Lime 100% Lychee / Strawberry (50/50) Mango 100% Mara des bois strawberry Mirabelle plum 100% Passion fruit 100% Raspberry Red pepper 100% Rhubarb 100% Spicy mango Strawberry Tropical fruits White peach Wild strawberry * Use the fruit brandy corresponding to the fruit puree at 2/3%. Use about 50 g of brandy for 2 kg of mixture. To flavor, add 8% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion. Hints and tips Avoid combining citrus fruit with a chocolate that is too bitter. Acid fruits go better with milk and white chocolate coatings. Yellow fruits combine better with white chocolate while red fruits associate better with dark chocolate.
4 Fruit and vegetable & caramel ganaches Make a caramel with the sugar without adding water. Stop the cooking process by adding the puree and the butter. Cook at 105 C. Let cool down to 20 C. Blend in the fruit brandy and add the chocolate heated at 31/32 C. Pour into a frame. fruit & vegetable puree Sugar Dark chocolate 60% Milk chocolate 38% Butter Fruit brandy Banana 100% Bergamot 100% Blackcurrant Blood orange 100% Caribbean cocktail with rum Green apple Lemon 100% Pear Raspberry Red pepper 100% To flavor, add 7% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion. Praline for moulding and cutting Spread the gianduja in a 2 mm layer in a guitar frame. Mix the praline and the hazelnut paste with the pailleté feuilletine. Add the couverture chocolate and the melted cocoa butter, pour this mixture over the gianduja spread inside the frame. Praline 60% fruit Hazelnut paste Milk chocolate 40% Cacao butter Feuilletine Gianduja to 15% 300
5 Fruit & vegetable ganaches Heat the puree and the different sugars. At 70 C pour over the chopped chocolate. At 34 C, add the butter and the alcohol* (optional). Pour into a frame at 31/32 C. fruit & vegetable puree Dark chocolate 60% Milk chocolate 38% Butter Sorbitol Invert sugar Bergamot 100% Blackberry Blackcurrant Blood orange 100% Blueberry Citrus fruit cocktail with Cointreau Cranberry & Morello cherry Ginger Kalamansi 100% Lemon 100% Lemongrass Mandarin 100% Morello cherry Orange & Bitter orange Passion fruit 100% Pineapple 100% Pink grapefruit 100% Raspberry Red berries Red pepper 100% Yuzu 100% * Use the fruit brandy corresponding to the fruit puree at 2/3%. Use about 50 g of brandy for 2 kg of mixture. To flavor, add 7% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion. Glucose Ganaches to be combined with fruit pastes Bring the cream to the boil. At 70 C, pour over the chopped chocolate. At 34 C, add the butter. Pour into a frame at 32 C. Chocolate Cream Invert sugar Sorbitol Glucose Vanilla Butter Black 800 g (400 g at 64% and 400 g at 60%) Milk (1 275 g at 36%)
6 Caramel & fruit and vegetable fillings for moulded chocolate candy Make a caramel with the sugar and the glucose syrup and stop the cooking process with the boiling cream. Cook at 110 C then add the boiling puree. Cook at 107 C. Add the butter. Leave to cool before filling the chocolate tins. Close the tins the day after. fruit & vegetable puree Sugar Glucose Cream Butter Apricot Banana 100% Bergamot 100% Blackberry Blackcurrant Blood orange 100% Cranberry & Morello cherry Fig 100% Ginger Green apple Guava Kalamansi 100% Lemon 100% Mandarin 100% Mango 100% Morello cherry Orange & Bitter orange Passion fruit 100% Pear Pineapple 100% Pink grapefruit 100% Raspberry Red pepper 100% Rhubarb 100% Tropical fruits Yuzu 100% To flavor, add 7% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.
7
8 Fruit paste Defrost the the puree. Place the puree and apple juice in a pan and bring to the boil. Slowly, sprinkle in the pectin and caster sugar mixture. Heat gently, stirring constantly until mixture comes to the boil. Add the granulated sugar and glucose. Cook at 107 C or 75 C Brix. Add the citric acid solution. (Citric acid solution is made of equal quantities of acid and water. Citric acid can be replaced by tartaric acid). Pour into frames that have the same size as your guitar cutter. fruit & vegetable puree Sugar/Yellow label pectin Apple juice Sugar Glucose Citric acid solution Apricot / Banana 100% / Bergamot 100% / Black cherry 100% / Blackberry / Blackcurrant / Blood peach / Blueberry / Caribbean cocktail with rum / Citrus fruit cocktail with Cointreau / Coconut / Dark red plum 100% / Fig 100% 2/3 / Raspberry 1/ / Fruits of the sun / Ginger / Green apple / Guava / Kiwi 100% / Lemon 100% / Lemongrass / Mango 100% / Mara des bois strawberry / Melon / Mirabelle plum 100% / Morello cherry / Papaya / Pear / Pineapple 100% / Pink grapefruit 100% / Pomegranate 100% / Pumpkin 100% / Raspberry / Red berries / Red pepper 100% 2/3 - Raspberry 1/ / Redcurrant / Rhubarb 100% 2/3 - Green apple 1/ / Spicy mango / Strawberry / Tropical fruits / White peach / Wild strawberry / Concentrated preparation Blood orange without added sugar* / * Contains naturally occurring sugars in the fruit To flavor, add 15% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.
9 Fruity delight Defrost the the puree. Place the puree and apple juice in a pan and bring to the boil. Slowly, sprinkle in the pectin and caster sugar mixture. Heat gently, stirring constantly until mixture comes to the boil. Add the granulated sugar and glucose. Cook at 107 C or 75 C Brix. Add the citric acid solution. (Citric acid solution is made of equal quantities of acid and water. Citric acid can be replaced by tartaric acid). Pour into frames that have the same size as your guitar cutter. fruit puree Sugar/Yellow label pectin Apple juice Sugar Glucose Citric acid solution Blood orange 100% / Chestnut & Vanilla / Cranberry & Morello cherry / Kalamansi 100% / Lime 100% / Lychee / Mandarin 100% / Passion fruit 100% / Yuzu 100% / Concentrated preparation Lemon without added sugar* / Mandarin without added sugar* / Orange without added sugar* / * Contains naturally occurring sugars in the fruit. To flavor, add 15% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.
10 Jams Defrost the puree (and IQF fruit if required). Over a low heat, bring the puree and the sugar/pectin mixture to the boil. Add the second amount of sugar, cook at 103/104 C until 73 brix on the refractometer. fruit & vegetable puree Sugar Apple pectin Sugar Fruit pieces Apricot IQF apricot 30% Banana 100% Softened raisins 20% Blackberry IQF redcurrant 20% Blackcurrant IQF blackcurrant 10% Blood orange 100% Orange semi-candied 15% Coconut Diced pineapple Cranberry & Morello cherry IQF morello cherry 15% Dark red plum 100% IQF apricot 30% Guava Orange segments 15% Kalamansi 100% Orange segments 15% Lemon 100% Lemon semi-candied 15% Lychee IQF raspberry 20% Mango 100% IQF mango 20% Mirabelle plum 100% IQF apricot 30% Morello cherry IQF morello cherry 15% Orange & Bitter orange Orange semi-candied 15% Passion fruit 100% Banana 10% or IQF mango 20% Pear Diced pear 30% Pineapple 100% Diced pineapple Pink grapefruit 100% Mandarin segments 15% Raspberry IQF raspberry 30% Red pepper 100% IQF raspberry 30% Rhubarb 100% IQF rhubarb 33% Tropical fruits IQF mango 20% Yuzu 100% Orange segments 15% To flavor, add 10% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.
11 Outstanding fruit First, there is the fruit. Much more than a product, than a resource, it is subtle and unique creation. At, we preserve its flavor, its color and its texture to provide you throughout the year fruit solutions in a variety of flavors with a real taste of fruit. Our close partnership with producers ensures the selection of the best raw materials from the finest terroirs. Orchard, tropical, red fruits or citruses, we have developed for each fruit a specific process that is both safe and respectful of their original qualities. For your finest creations and guiding your inspiration, trust our outstanding fruit solutions. Useful info Defrosting method In order to preserve all the organoleptic qualities, recommend you to defrost the whole fruit/vegetable puree in its original packaging at +2 C/4 C or in a bain-marie. Once defrosted, we recommend you to mix well to obtain a high qualitity product with a perfectly smooth texture. Storing conditions Keep the tray of fruit/vegetable puree at 18 C and use before the minimum durability date stated on the tray. After defrosting, keep the tray at +2 C/ +4 C and consume within the stipulated time limit. Do not refreeze. For more information about defrosting and storing methods, please check the product data sheet.
12 my-vb.com Creation: RMP Advertising 01/ Photos: istock-thinkstock- - All rights reserved Boiron Frères SAS with a capital of 3,000,000 RCS Romans-sur-Isère DCT08G-E - Non contractual document.
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